香酒基葡萄酒的氧化稳定性,在桶中的葡萄干中陈熟:为期两年的研究
Charlotte Maxe1,2, Rémy Romanet2,3, Michel Parisot1
1Union Auboise Vignerons en Champagne, F-10110 Bar-Sur-Seine, France.
Antioxidants (Basel, Switzerland)
|March 28, 2024
概括
在二次发酵前在桶中陈熟的查多内香基葡萄酒增强了氧化稳定性. 分子分析揭示了抗氧化化合物中葡萄酒和桶的特定变化,影响了衰老潜力.
科学领域:
- 葡萄酒学 葡萄酒学
- 葡萄酒化学 葡萄酒化学
- 食品科学 食品科学 食品科学
背景情况:
- 酒桶老化对于静酒制造至关重要,但其在二次发酵前对香基葡萄酒的影响仍未得到充分研究.
- 了解影响香老化潜力的因素是优质生产的关键.
研究的目的:
- 调查木桶老化对Chardonnay Champagne基葡萄酒的氧化稳定性和分子特征的影响.
- 评估"prise de mousse"之前的桶老化如何影响老化潜力和抗氧化剂代谢.
主要方法:
- 查多内基葡萄酒在新木桶中经过两年葡萄酒熟,长达一年.
- 使用DPPH试验评估氧化稳定性.
- 通过UHPLC-Q-ToF-MS进行分子分析,以分析化学修饰.
主要成果:
- 酒桶老化显著提高了基础葡萄酒的氧化稳定性.
- UHPLC-Q-ToF-MS揭示了受老化期和年份影响的明显化学修饰.
- 树基素显示出线性提取,而抗氧化剂代谢组则取决于年龄和桶年龄.
结论:
- 在淡酒桶上老化对查多内香基葡萄酒的氧化稳定性产生了积极的影响.
- 葡萄酒和桶老化效应是抗氧化剂代谢和整体老化潜力的关键决定因素.
- 这项研究提高了对白葡萄酒老化和香生产策略的理解.
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